Recipes for a Crowd

1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Place chicken, meat side up, on lightly sprayed sheet pans. Sprinkle chicken with mixture of salt and pepper. Lightly spray
chicken with cooking spray.
3 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Transfer chicken to roasting pans. CCP: Hold at
140 F. or higher for use in Step 9.
4 Drain mushrooms and reserve liquid for use in Step 5. Chop mushrooms.
5 Combine mushroom liquid and enough warm water to equal 7-1/2 cups. Reconstitute milk with mushroom liquid and warm water
mixture.
6 Lightly brown flour in a roasting pan on top of a gas range for 10 to 12 minutes; a 350 F. convection oven on low fan, open vent
for 25 to 27 minutes or in a 350 F. tilting fry pan for 16 to 18 minutes. Use a wire whip to stir and distribute flour for even
browning. Cool; set aside for use in Step 8.
7 Heat chicken broth to a simmer in a steam-jacketed kettle or stockpot; stir milk into hot broth.
8 Blend flour and second chicken broth together to make a smooth slurry. Add slurry to broth and milk mixture. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. Stir chopped mushrooms gently
into gravy, heat to a simmer.
9 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
10 Cover. Using a convection oven, bake at 325 F. 30 to 35 minutes on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.